KANGAROO AND CHILLI / 2020 SELDOM INN GRENACHE

Red braised kangaroo tail, finished with a sticky chilli glaze and secret salt and a hint of coriander.

This dish was made by Karena Armstrong, the head chef at the Salopian Inn, McLaren Vale. The roo is slow braised in her famous red Chinese braising liquid. You can enjoy it with a Geddes from down in the cellar, this is a winning dish with a little kick of chilli which I love. 2020 Seldom Inn Grenache is available from the Geddes Wines website, Cellar Door, stockists and Salopian Inn - Thanks to Karena for bringing this dish to share with us.

 

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